Chicken and Rice Casserole

Taking the time to allow the mirepoix to develop is essential to this dish! I used to lightly saute, then throw it all together but the difference in this one step with the humble combination of ingredients is night and day! -A

Serves 10

EQUIPTMENT
My favorite mini chopper
Dutch Oven
My most-used knife
5qt casserole dish

INGREDIENTS
6 ½ tbsp salted butter
3 tbsp Olive Oil
1½  cups chopped celery
1½  cups chopped carrot
1½  cups chopped sweet onion
7 cloves garlic, peeled, minced, separated
kosher salt, Red Diamond
4 cups chicken stock, Kitchen Basics Organic recommended, separated
2 cups white Basmati rice
1 ½ - 2  bunch of broccoli, chopped into small pieces
2 lbs boneless chicken breast or thighs, cut into cutlets and then tenders
2 cans of cream of chicken condensed soup
3 cups shredded cheddar cheese, (12 oz)

INSTRUCTIONS
RICE:
In a dutch oven, on low heat, add butter and olive oil.
When butter is melted add celery, carrots, onion, 6 cloves of minced garlic, 1 ¾ tsp of salt.  
Cover and sweat the vegetables.  
Add 2 tbsp of chicken stock.  
Cook for 15-20 minutes, stirring periodically until vegetables are soft but not mushy. 
Adjust salt to taste if necessary. 
*Remember low and slow will maximize the flavors. 
Set aside a third of the mirepoix in a small bowl.
Add 3 cups of chicken stock to the dutch oven. 
Bring to a boil.
Add rice, cover, and reduce heat to low. 
Cook for 18-20 min on low heat until the rice is slightly undercooked.
*The rice should resemble al dente pasta. 
Taste for salt.  
Add rice to a large bowl and set aside.

CHICKEN:
While the rice is cooking, make the chicken. 
In a skillet, add reserved mirepoix and chicken. 
Saute on medium heat until chicken registers at about 155 degrees. 
Remove chicken and shred.  
Add the shredded chicken and mirepoix to the large bowl with rice.

BROCCOLI
Add chopped broccoli to the now-emptied skillet. 
Saute with 3 tbsp chicken stock, 1 clove of minced garlic, and ¼ t salt. 
Cook for 7 minutes. Add broccoli to the large bowl with chicken and rice. 

ASSEMBLY
Heat oven to 350.
Add cream of chicken and ¼ c of chicken stock to the large bowl with rice, chicken, and broccoli. Stir to combine. 
Pour half of the chicken mixture into a large casserole dish.
Sprinkle 1 cup of cheese evenly. 
Add remaining chicken mixture and sprinkle with remaining 2 cups of cheese. 
Bake at 350 until hot and bubbly. Approximately 30-45 minutes.
Enjoy!

Serve with these amazing Tasty and Simple Cheddar Bacon Drop Biscuits.

Try our other most popular recipes: Simple Shrimp and Grits, Finger Lickin’ Chicken, and Weeknight Wonder Sauce.

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